Working at the intersection of nutrition and health equity | News

Working at the intersection of nutrition and health equity | News

December 5, 2022—In this Big 3 Q&A, Cindy Leung, assistant professor of public health nutrition at Harvard T.H. Chan School of Public Health, discusses a recent paper she co-authored linking food insecurity and food addiction, as well as her other research efforts. 

Q: Tell us about your recent study and the interesting findings around food insecurity.

A: Food insecurity is a socioeconomic condition of limited access to affordable and healthy food. In my prior research, I found that people experiencing food insecurity are more likely to have poorer quality diets and are at higher risk for chronic conditions. Food addiction is a newer paradigm where we’re seeing experiences of withdrawal and other symptoms similar to those, for example, of alcohol abuse, as a result of eating highly processed foods. Knowing that highly processed foods are abundant in low-income neighborhoods, we wondered if people who are food insecure might be more vulnerable to food addiction.

In two different samples—one of low-income pregnant women in the San Francisco Bay area, and another of mothers of preadolescent children in southeast Michigan—we found a consistent and significant positive association between food insecurity and food addiction, even after adjusting for sociodemographic factors like education, race/ethnicity, and income level.

In our study, we couldn’t tease apart the mechanisms behind this link, but I believe that stress and ubiquitous access to highly processed foods are big components. Food insecurity is a source of chronic stress—a constant cognitive process to manage one’s food resources in relation to the family’s food needs. This chronic stress may alter the reward system to overconsume highly processed foods, increasing the risk of food addiction over time. The combination of high stress and easy access to highly palatable foods may also explain the higher risks of other chronic diseases that we’ve seen in relation to food insecurity.

Q: What other research questions are you looking at?

A: When we talk about interventions for food insecurity, we automatically go to our federal food programs. During the COVID-19 pandemic, we’ve seen swift expansions of our biggest nutrition programs, showing that they are important levers to reduce food insecurity during national emergencies. My colleagues and I are evaluating some of these recent policies. I am also really interested in seeing how poverty alleviation programs might reduce food insecurity. Programs and policies that address the minimum wage or reduce unemployment could have secondary impacts on preventing food insecurity, which is so intimately tied to poverty.

Separate from this, I am interested in testing and evaluating environmental interventions to improve dietary intake. I have been involved in some large-scale interventions to reduce sugar-sweetened beverage consumption. Currently, I am working with a team at the University of Michigan to test various dining hall changes to reduce red meat consumption, which is an important goal for both health and sustainability reasons.

Q: What does it mean to you as an alumna to be back at the School as a faculty member?

I am excited and humbled to be back at Harvard Chan School, where I got my foundational training and launched my career. Now, ten years later, I think I have a more holistic perspective of how I can take my work to the next stage. I also feel very privileged to work alongside my former mentors and colleagues, and the increasingly talented pool of students that we have.

Overall, I am really optimistic about growing my research program at the School, focusing on the intersection of nutrition and health equity. I am deeply committed to serving the public health community in that space.

—Amy Roeder

Williams recognized for work with Indigenous foods | Culture

Williams recognized for work with Indigenous foods | Culture

TULSA – Cherokee Nation citizen and chef Nico Albert Williams is the recipient of a Cherokee Phoenix Seven Feathers award in the culture category for her work and study of traditional foods.

Williams, who grew up in California, looked for ways to connect back to her Cherokee heritage through food when she moved to Oklahoma in 2003. She attended community dinners to learn more about why certain foods were important to Cherokees.

“I didn’t grow up eating traditional foods or anything like that. But when I moved to Oklahoma, and was able to actually be physically with my community, I started doing that by going to our communal dinners,” Williams said. “Because I am a cook, I was always really interested in how to make those foods and just started studying it and trying to learn from as many people as I could talk to and cook with. And it was just a really good way for me to feel connected to my culture.”

After working in the food industry as an executive chef, Williams founded Burning Cedar Indigenous Foods, a catering company that educates the public on tribally-sourced foods.

“I started to get a little better known from the restaurants I was working at being the executive chef. I was able to have more control over the menus of the restaurants I worked at,” she said. “And so, I would always try to include Native elements to represent the food that I was passionate about. And then people started to approach me and asked me to cook for their events and things, and it just really grew from there.”

Williams said learning more about and utilizing traditional foods is important in connecting Cherokees and other tribes back to the land.

“They’re (food) so integral to our identity as Cherokee people and Native people,” she said. “Our foods teach us lessons about who we are, and they connect us to our ancestors through the ingredients that we use, and they connect us to the land. Our ancestors lived so closely tied with the land. And then over the course of colonization, we’ve kind of been removed from that land.”

She said food is only part of her identity as a Cherokee person, and sharing what she knows is helping to maintain the Cherokee culture. Through Burning Cedar, Williams consults with tribes and entities on how they can, too.

“Our most important ceremonies that we have during the year…that’s directly tied to how we feed ourselves. And so, it’s just really important to keep those foods alive,” Williams said. “Nowadays, we really only connect with them during ceremony, but for our ancestors it was every single day, every single meal. Everything that we did revolved around producing these foods and having relationships with the plants and the animals that provided the food for us.”

Other projects Williams has been involved with is being featured on the Hulu show “Chefs vs. Wild,” where she used her foraging skills to create a gourmet meal and working on a project for Amazon for Native American Heritage Month. She has another upcoming feature on Hulu with other Indigenous chefs to showcase what “soul food” means for southeastern tribes.

Williams plans to expand her business into a non-profit called Burning Cedar Sovereign Wellness where she can bring knowledge of traditional foods into more urban areas, starting in Tulsa where she lives.

“We are working to create an intertribal wellness center in Tulsa, in the city, where we can show how to grow our traditional foods and medicines in an urban garden, how can you do that in just your little yard, or maybe even like on an apartment balcony. There will be ways for people to connect and learn how to reconnect with these foods when they live in the city,” she said.

Williams said receiving the award for her work was unexpected, and she feels there is more work to be done in her field.

“I was honestly shocked. I feel like I’m so young. I’m still learning and still building my business and still connecting with people,” she said. “I feel like I still have a lot of work to do. But it’s very encouraging to be appreciated that way.”

49 Best Hanukkah Recipes – Parade: Entertainment, Recipes, Health, Life, Holidays

49 Best Hanukkah Recipes – Parade: Entertainment, Recipes, Health, Life, Holidays

Whether you spell it Hannukah, Hanukkah or Channukah, it’s a holiday celebrated by Jews around the world. Also known as the Festival of Lights, it commemorates when Jews had to leave their temple after it was occupied by the Syrian-Greek empire. When they returned, they found only had enough oil to light the candelabras (now called the menorah) for one night. Miraculously, the oil lasted for eight days.

Today, Jews light the menorah for eight nights. They play games, sing songs and exchange gifts. Of course, food is involved too. The spreads involve foods that are fried—like potato latkes and jelly doughnuts—as reminders of the oil in the Hanukkah story.

Non alcoholic cocktails to give you holiday cheer without the buzz

Non alcoholic cocktails to give you holiday cheer without the buzz

The holiday season comes with plenty of festivities every year — many of which involve alcohol.

“I think during the holidays, there are so many parties and dinners and gatherings for friends and family so obviously alcohol is everywhere,” says Hilary Sheinbaum, author of “The Dry Challenge: How to Lose the Booze for Dry January, Sober October, and Any Other Alcohol-Free Month.”

For whatever reason you or your friends choose not to consume alcohol (and, really, whose business is it anyway?), it’s nice to have drink options other than soda at holiday get togethers. 

So, if you’re not drinking, looking to cut back or just don’t feel like having alcohol there are plenty of cocktails that can satisfy the festive-cup-quota without the buzz. 

USA TODAY has gathered a few fun, holiday-themed NA cocktails that you can add to your holiday spread.

How sober are these ‘sober’ drinks? And why are they so popular?

Forget ‘Dry January’:Alcohol-free beer, wine, cocktails are available year round and are gaining popularity

Holiday gone sour

Non alcoholic cocktails to give you holiday cheer without the buzz

Sheinbaum has a few cocktails of her own up her sleeve this holiday season. One includes sparkling water sweetened with simple syrup, lime juice and rosemary that sounds oh-so-refreshing for holiday functions.

Ingredients:

  • 12 ounces water or sparkling water
  • .5 ounces simple syrup
  • 2 ounces lime juice
  • Ice
  • Rosemary sprigs (for garnish)

Instructions:

  1. Pour simple syrup into water, stir.
  2. Pour lime juice into the simple syrup water mixture, stir.
  3. Pour contents into a rocks glass over ice.
  4. Garnish with rosemary sprigs.
  5. Enjoy! 

Makes: 1 NA cocktail.

Sweater-weather sangria 

Sweater-weather sangria

This recipe is fruity and fun and makes a few drinks.

Ingredients:

  • 16 ounces sparkling white grape juice
  • 16 ounces ginger beer
  • Ice
  • Choice of garnishes, including: 
    • 1/4 pineapple, peeled, cut into wedges
    • 1/2 small orange, cut into wedges
    • 1 passionfruit, quartered
    • 1/2 cup fresh mint leaves
    • Pomegranate seeds
    • Strawberries, sliced 
    • Red and White grapes
    • Apple slices

Instructions:

  1. Pour equal amounts of juice and ginger beer in a pitcher.
  2. Stir.
  3. Serve over ice in festive glassware (or in a wine glass).
  4. Top with your choice of garnishes.
  5. Stir again and enjoy! 

Makes: 4 NA cocktails.

Lyre’s Apertif  

Lyre's Apertif

Mixer brand Fever Tree shared this NA cocktail recipe with USA TODAY from its Fever-Tree Easy Mixing Recipe Book.

Ingredients:

  • 2 ounces Lyre’s Apéritif Dry ​
  • 6.8 ounces Fever-Tree Mediterranean Tonic Water​
  • 3 lemon wedges​
  • Thyme sprig, to garnish​

​Instructions:

  1. Pour the Lyre’s Apéritif Dry into a highball glass filled with ice cubes.
  2. Squeeze over and then drop in the lemon wedges.
  3. Top off with the tonic water.
  4. Garnish with a thyme sprig.

Makes: 1 NA cocktail.

Hot Non-Ginger Toddy  

Hot Non-Ginger Toddy

Fever Tree shared a hot cocktail to warm party-attendees featuring hot apple cider, honey and ginger beer.

Ingredients:

  • 4 ounces hot apple cider
  • .5 ounce honey
  • 1 ounce fresh lemon juice
  • Top with Fever-Tree ginger beer (or ginger beer of your choice)
  • Garnish with dusted apple slices and cinnamon stick

Instructions:

  1. Combine Hot cider, lemon juice and honey syrup in the mug.
  2. Top with Fever-Tree Ginger Beer.
  3. Garnish with an apple fan & cinnamon stick.

Makes: 1 NA cocktail.

The Lyre & The Blood Orange

The Lyre & The Blood Orange

Fever-Tree shared another recipe for “The Lyre & The Blood Orange” crafted by Rhett Hornberger of La Cuevita in Los Angeles. 

Ingredients:

  • 1.5 ounces Lyre’s A.M. Whisky
  • .75 ounces lemon juice
  • .75 ounces Liquid Alchemist Blood Orange Syrup
  • Fever-Tree’s Blood Orange Ginger Beer

Instructions:

  1. Shake ingredients in shaker.
  2. Pour over ice in a Collins glass.  
  3. Top with Fever-Tree’s Blood Orange Ginger Beer. 
  4. Garnish with a blood orange half wheel. 

Makes: 1 NA cocktail.

Mulled Jukes 6

Mulled Jukes 6

Jukes Cordialities, which sells apple cider-vinegar based non-alcoholic beverages that are meant to taste similar to wine, provided a cocktail made with Jukes 6, to USA TODAY.

Jukes 6 has a blackcurrant and blackberry base combined with layers of other red fruits including strawberries, plums and raspberries. When mixed with hot water and orange, the beverage is meant to sip like a mulled wine.

Ingredients:

  • .5 ounces of Jukes 6, approximately half the bottle
  • 8 ounces of hot water
  • 1 slice of fresh or dried orange, for garnish

Instructions:

  1. Pour half a bottle of Jukes 6 – The Dark Red – into your favorite mug.
  2. Top with hot water.
  3. Garnish with a slice of fresh or dried orange and enjoy!

Makes: 1 NA cocktail.

Check out these recipes to up your kitchen game: 

People Are Sharing Their Best Family Cooking Tricks

People Are Sharing Their Best Family Cooking Tricks

Lots of families have recipes passed down through generations, cooking tips and flavor-boosting techniques that are basically sacred. So Redditor u/OoopsieWhoopsie asked, “What Are Some Of Your ‘Secret’ Family Cooking Tips?” Here’s what people said, and I’m personally looking forward to trying some of these in my own kitchen.

1.

“My family owns a catering business, which was started by my grandparents who came to the states from Portugal. One thing I’ve learned that greatly improve my meals is to add butter to your noodles when making saucy pasta like spaghetti in tomato sauce.”

2.

“My grandma would save butter wrappers in the fridge and use the leftover butter on them for greasing dishes when she baked. Now I can’t help but stockpile the wrappers. It really comes in so handy.”

3.

“Mustard powder in mac ‘n’ cheese. It’s so necessary, otherwise mac tastes bland even when you use sharp cheddar.. I also put in a bit of cayenne pepper.”

4.

“Put a little fish sauce into any stew or sauce that needs an umami boost. It’s basically anchovies in liquid form.”

5.

“A tablespoon of ground coffee in brownies really kicks up the chocolate flavor a notch. The higher quality the coffee beans, the better.”

6.

“Sprinkle sea salt on cookies right before or right after baking. The extra salt brings out the flavors more and helps balance out the sweetness.”

7.

“I’m from a Midwestern Scandinavian family, and I have learned that cream of mushroom soup is kind of a universal solution for improving any dish.”

8.

“My pumpkin pies are very well-regarded in my friend circle, but the secret is the crust: It’s just crushed up Trader Joe’s Triple Ginger cookies and melted butter.”

9.

“Very gently fold whipped egg whites into pancake batter with a whisk. It makes the pancakes so much better, fluffier, and more decadent.”

10.

“In my family we mix a heaping scoop of mayonnaise into cake batter, whether it’s scratch or from a box.”

11.

“I use almond extract in pretty much all of my baked goods. Often, if a recipe calls for vanilla extract, I will either sub almond for all of it or use half and half.”

12.

“There is no better chocolate chip cookie recipes than the recipe on the back of the Tollhouse chocolate chip bag. Follow it to the letter. Everyone thinks I have the best of the best chocolate chip cookies.”

13.

“Add pickle juice to tuna or chicken salad. This adds just the right amount of tartness.”

14.

“Add a packet of vanilla pudding when you’re making cake. You can actually substitute any flavor of pudding. It makes the cake so much more moist.”

15.

“I use vanilla or plain full fat yogurt in my bathing mixture for French toast in place of milk. It turns out perfectly every time.”

16.

“If you’re making bread bowls, don’t hollow them out. Rather, pack down the inner bread layer to create a thicker bottom. This will prevent leaks and sogginess when you serve your soup or whatever you’re making.”

17.

“When I’m cooking anything that requires breadcrumbs, I use crushed up chicken flavored Stove Top stuffing. I also use them as mini croutons in my salads.”

18.

“In my family, a decent aged balsamic vinegar adds depth to almost anything you’re making. I use aged balsamic in literally everything from chili to spaghetti. It’s a fantastic addition, and you only need a tiny bit to make the flavors pop.”

19.

“Add a pinch of nutmeg to anything with dairy in it (for example, cream sauces). You can’t taste the nutmeg but it makes the dairy richer and taste better.”

20.

“When I make burgers I mix a packet of Lipton onion soup mix and a couple dashes of nutmeg in with the ground beef. I let it sit for at least an hour or two in the fridge before I start grilling. It gives the meat a nice little oomph over just a plain salt/pepper seasoning.”

21.

“Whenever I’m making a cheese sauce, I add a piece of processed cheese like Kraft singles. It basically turns it into Velveeta. It’s revolutionized my homemade mac ‘n’ cheese game.”

22.

“My wife was stunned to learn that after 25 years together, she only just found out that I put lemon juice in my pancake batter. It’s the ultimate melt-in-your-mouth pancake trick.”

23.

“Bacon always comes out better if you cook it in an oven, but the key is putting the bacon into the oven before turning the oven on. Preheating the oven ahead of time will make the bacon stick to the baking sheet, so putting it in as the oven preheats will mean that the fat renders out more easily (and therefore doesn’t stick).”

24.

“My best tip for homemade mashed potato is adding some cream cheese into the mix. Sometimes I’ll add veggie or chive cream cheese for a bit of extra flavor. So good!”

What’s a family recipe trick that makes a serious difference in your cooking? Tell us in the comments!

Best Healthy Meal Plans, Recipes and Ideas for December

Best Healthy Meal Plans, Recipes and Ideas for December

Welcome to the Commence Now Walking Challenge! Signal up for our no cost Start out Currently newsletter to be part of the challenge with Al Roker and acquire each day inspiration sent to your inbox. Then, join us on the Get started Today Facebook group for ideas and inspiration, to connect with other people adhering to the strategy — and to get true-time suggestions from trainer Stephanie Mansour!

As tempting as it may well be to get in or are living off the place of work cookie plate during the stress filled holiday break time, setting up your individual meals can have large payoffs — for both equally your overall health and your wallet.

Take lunch for example. In one survey, individuals claimed they expend about $20 for every week on lunch, amounting to a lot more than a single grand for each 12 months. Element in the pricier chains, dining out far more than a pair of occasions per 7 days, or dwelling in a huge metropolis, and you could be investing a lot more. Setting your spending budget aside, it would seem really noticeable that usually selecting up lunch is considerably less balanced and far more pricey than planning meals at home, and science backs this up.

A minor bit of food prep and you could be on your way to a much healthier, leaner entire body. In a single study among more than 100,000 members, meal scheduling tactics were being tied to improvements in diet program good quality, increased diet wide range and had been joined to lower entire body bodyweight. Here’s why: When you strategy your foods, you’re a lot less very likely to invest in geared up foods or dine on takeout dishes, which are likely to be better in calories, sodium, included sugar and saturated fat.

How to food strategy like a professional

Food preparing isn’t as daunting as it seems. Commit just 10 or 15 minutes mapping out your meals, jot down what you need to have and head to the retailer. Which is it. And due to the fact the holidays are chaotic sufficient, we have also acquired ideas for streamlining food prep. Below are 6 easy techniques that’ll assist you get arranged and get the overwhelm out of food arranging and prepping.

1. Make a decision on your food prep method. A single way to go is to select up to a few breakfasts, lunches and dinners you’ll make this 7 days. You are going to decrease meal prep if you strategy to have some foods on repeat. Also, for this action, think about whether or not your weekends look various than your 7 days, and make certain you account for that in your prepare. For occasion, perhaps you have time to cook dinner breakfast or make a much more elaborate evening meal in excess of the weekend.

If you’d relatively not commit to recipes, make a listing of uncomplicated, unseasoned, or frivolously seasoned ingredients (such as simple chickpea pasta, brown rice, rotisserie chicken, tofu, and roasted veggies like broccoli) that you can season and blend during the 7 days. (See food thoughts for more on this underneath.)

2. Fill your pantry with healthful ease foods. Objects these types of as canned tuna and salmon, canned beans (no- or small-sodium most popular), canned or boxed soups (once again, small-sodium), microwavable complete grains (including brown rice and quinoa), bean-primarily based and total grain pastas, and nut butters (or nut-totally free butters) are easy components that shave time off of meal prep. 

3. Inventory your fridge and freezer strategically. Stocking the basic principles at dwelling helps make scheduling, prepping, and past-minute food modifications even easier. Some nutritious alternatives incorporate eggs, Greek yogurt, cottage and/or ricotta cheese, shredded cheese, frozen fruits and veggies, frozen edamame and peas, frozen whole grain waffles, and veggie burgers.

4. Make a listing. Use regardless of what method functions for you. Some people swear by a digital reverse browsing listing, which is a grasp document of all the factors you often consume or prepare dinner with. Fundamentally, you’re having inventory of your kitchen area relatively than just a listing of food items you need to have. Then, highlight or use an identifier (this kind of as an emoji) future to the items you require to acquire. This gives you a significant photograph of all the things you have in your fridge and pantry, generating it less most likely you overlook an significant ingredient (or overbuy one thing you by now have).

5. Lean on straightforward seasonings. Almost everything but the bagel seasoning, Italian and Greek seasoning, dried herbs and spices, lemons, pesto, very low-sugar marinara sauce, tahini, and coconut aminos or lessen-sodium soy sauce appear in useful when you want to improve a bland food or speedily remodel unseasoned substances into a tasty entree.

6. Prep further veggies. Say you’ve acquired your reducing board out to chop broccoli — nicely, do not quit there! For case in point, slice up some cucumbers to have as a snack or along with a sandwich, and make a different veggie to use in salads and grain bowls through the week. You are going to have the identical sum of cleanup on evening one particular and limit cleanup (aka preserve time) later in the week.

Breakfast

Make breakfast a no brainer. Have a basic record of go-to solutions or make-ahead foods that make mornings much easier. Consider: Greek yogurt with berries and nuts, uncomplicated egg chunk muffins, baked oats, smoothies, and higher-protein avocado toast (mash white beans or chickpeas into the avocado and provide with a sliced boiled egg on prime or on the facet).

Lunch

Retain factors straightforward by building some unseasoned foundational components (such as baked or grilled chicken breasts, sauteed shrimp, quinoa, or brown rice) that you can dress up and mix and match as you please. For occasion, make a shrimp Caesar salad with pine nuts, parmesan, and bottled dressing a person working day and then a shrimp-veggie brown rice bowl a further day. Or, have a tuna sandwich for one particular lunch and then toss tuna into a veggie-loaded pasta for evening meal afterwards in the week. Require extra inspiration? Joy Bauer’s Harvest Bowl and Burrito Bowl ought to give you some refreshing ideas. Standard substances like rotisserie or baked chicken, quinoa, and canned beans work effectively in these recipes.

Snacks

Your very best probability of receiving via the working day without having distracting starvation is to pick out a protein- and fiber-prosperous snack. Snacks that incorporate whole food items sources of protein and fiber (say, from some combo of nuts, veggies, fruits, beans, eggs, or yogurt) offer you a successful formula that keeps you complete for hours. Plus, if your snack is dominant in protein- and fiber-wealthy food resources, these healthful ingredients are probable crowding out significantly less healthful types, specifically additional sugar and refined grains. Right here are some tips for buying a healthier, substantial protein, significant fiber snack, alongside with some tasty choices that in good shape the parameters.

What to look for in a nutritious snack

  • At the very least 3 grams of fiber (you have to have all over 25-38 grams for every working day).
  • 5 or much more grams of protein (for reference, a boiled egg has about 6 grams).
  • No a lot more than 6 grams of additional sugar (about 1 ½ teaspoons, but lower is far better).
  • Healthful elements, like beans, nuts, seeds, fruits, veggies, eggs, yogurt, and cheese.
  • No synthetic sweeteners, like sucralose or aspartame (the things in the yellow and blue packets.
  • No synthetic hues or preservatives (frequently clues that one thing is extremely processed).

Of course, you can also make a healthful snack working with speedy ingredients you have at property. An great combo is a fruit or veggie paired with a protein supply, this kind of as nuts, seeds, Greek yogurt, cottage cheese, cheese, boiled eggs, canned tuna, or leftover chicken.

Here are a few thoughts to get you begun:

  • Sliced cucumbers with olive tapenade.
  • Little one carrots with hummus or guacamole.
  • Sliced apple with a slice of cheese.
  • Sliced pears with nut or seed butter.
  • Simple or reduce-sugar Greek yogurt with berries or grapes.

Meal

Beneath, we’ve pulled together a list of some of our most well-liked healthier recipes on Nowadays.com to make meal arranging a lot easier — come to feel totally free to swap out recipes for different days of the week or make sufficient of a single dish to provide as leftovers to help you save time on another night time. To make dinners very well-well balanced, we have available serving recommendations, most of which entail the comfort objects we’ve proposed throughout.

What a healthy food prepare appears to be like like

Here’s a sample prepare that serves as a blueprint for simple meal prep. You’ll see that breakfasts entail some make-ahead foods and some early morning-of alternatives. Lunches make the most of the blend-and-match strategy outlined above. Whilst we’ve available five distinct evening meal selections, you can streamline the menu by making plenty of for leftovers.

Get the food plan for the week of December 5th.

A meal plan for December that incorporates healthy options and easy to follow routine
Today Illustration / Getty Photographs